|
Post by steev on Jan 12, 2016 22:50:21 GMT -5
I'm watching (youtube) Community Grains Conference, 2014, Oakland (Yay!); a very interesting swarm of presentations. I did not know that the USDA allows producers to label products "wholegrain" if the product is 51% wholegrain, regardless of what the other 49% may be; refined white flour, GMO corn, newsprint, who knows?
I'm liking the wheat- or barley-berry salads, or whatever, that I've been eating more and more; no milling, no rancidity issues, no oxidation of anti-oxidants; granted, one must chew it a bit more than flour, but I prefer not scarfing my food, in any event; really, if one doesn't enjoy, and therefore dwell on eating one's food, as opposed to "fressing", mightn't one just go to high colonics? Prolly depends on where one's head is.
The "terroir" of grain is mentioned; an interesting idea, as surely a given cultivar of grain will vary in nutritive (minerals) value, if not taste, depending on where it's grown. I've not the expertise, facilities, nor funding to study this in depth, but I'll bet there are a few PhD's to be got by doing some work in this. I'm pleased to note that magnesium was noted as important to the immune system; my farm tests high in magnesium; I think pathogens encounter me and flee, shrieking, but maybe that's just "me".
|
|
|
Post by Marches on Mar 16, 2016 3:00:28 GMT -5
Magnesium is used throughout the body and helps with over 500 processes apparently. It's especially good for your brain and heart. It's also thought most Americans and so probably most in the west are deficient in it so it's the only thing I take in supplement form fairly regularly, although it's high in some crops.
As for the wheat, I take it you won't be using Borlags dwarf strains? A lot of people blame those dwarf strains for the diminishing nutrition of wheat. I forget how tall "traditional" wheat can be but remember it was quite tall growing.
|
|